CN106474018A - A kind of jasmin quintessence oil perfume and preparation method thereof - Google Patents
A kind of jasmin quintessence oil perfume and preparation method thereof Download PDFInfo
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- CN106474018A CN106474018A CN201510520580.1A CN201510520580A CN106474018A CN 106474018 A CN106474018 A CN 106474018A CN 201510520580 A CN201510520580 A CN 201510520580A CN 106474018 A CN106474018 A CN 106474018A
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Abstract
The invention discloses a kind of jasmin quintessence oil perfume and preparation method thereof, made using jasmin quintessence oil, Moschus, 95% top grade Oryza glutinosa edible ethanol, pure water, have jasmin project, lasting persistently, improve the purpose of social activity grade.
Description
Technical field
The present invention relates to the technical field of all natural perfume, espespecially a kind of jasmin quintessence oil perfume and preparation method thereof.
Background technology
Domestic perfume typically all adopts compound essence to prepare at present, fragrance is mainly by cyclamen aldehyde, n-octaldehyde, dihydro jasmone, cyclopentadecanone, geranyl acetate, the modulation of the proportionings such as santalyl acetate forms, and these are by synthesizing aldehyde, ketone, the simulation fragrance that esters are prepared is non-natural flower aroma, these chemical fragrance can make some people feel pungent dizzy and conflict, in addition spray it and also there is allergy and the negative interaction unfavorable to health, although compound essence low cost, but widen the class with world-renowned perfume, and the natural fragrance of a flower is had using the perfume of plant fragrance essential oil, composition is more healthy, safer, the grade of General Promotion social activity.
Content of the invention
A kind of jasmin quintessence oil perfume and preparation method thereof, is made using jasmin quintessence oil, Moschus, 95% top grade Oryza glutinosa edible ethanol, pure water, have jasmin project, lasting persistently, improve the purpose of social activity grade.
To achieve these goals, the technical solution of the present invention is：A kind of jasmin quintessence oil perfume component：Jasmin quintessence oil 13.5%～15.0%, Moschus 1.0%～1.5%, 95% top grade Oryza glutinosa edible ethanol（BG384-81）65.0%～67.0%, pure water（TDS<10ppm）17.0%～20.0%.
Preparation process is as follows：
(1) ethanol ageing：In 95% top grade Oryza glutinosa edible ethanol（BG384-81）In put into jasmin quintessence oil 3.0%, Moschus 0.3%, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing at 15 DEG C is placed 3 months；
(2) spice mixing and ageing：After remaining jasmin quintessence oil, Moschus are mixed, add 95% top grade Oryza glutinosa edible ethanol（BG384-81）6.0%, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing ageing one month at 15 DEG C；
(3) mix：Ethanol after ageing, the mixing spice after ageing and pure water are mixed in proportion, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing ageing at 15 DEG C, the impurity in Moschus is allowed fully to precipitate, to reach the clarity of liquid, in aging period, the fragrance of jessamine switchs to fine and smooth soft, digestion time three months by coarse gradually；
(4) cool down：Mixed liquor is placed in -5 DEG C of freezings, insoluble waxiness in spice is precipitated out；
(5) filter：Using pressure filter, and add super-cell with adsorption precipitation microgranule, prevent precipitate occlusion filter cloth duct, after adding filter aid, perfume is cooled to 0～3 DEG C, and maintain this temperature when filtering, precipitate recovers to room temperature after filtering, then it is Clear ＆ Transparent to reach perfume through a fine-mesh cloths filtration；
(6) mix colours：Perfume color is modulated according to market demand oil-based liquid food grade pigment；
(7) bottle：Finished product perfume is loaded in the glass scent flask of customization, reserves 10～15% spaces of bottle volume, prevent from being expanded and broken bottle.
After jasmin quintessence oil in jasmin quintessence oil perfume of the present invention and Moschus mix and be aged, reduce the stiff sense that ethanol is pungent, and the fragrant animal odor type of the similar all sorts of flowers of Moschus makes the enhancing of jasmine fragrance stereovision and lasting is persistently, using 95% top grade Oryza glutinosa edible ethanol（BG384-81）Save the purification pre-treatment step of ethanol, Oryza glutinosa ethanol is more gentle than the abnormal smells from the patient of Sorghum vulgare Pers. or corn alcohol, own smell can be down to minimum when preparing perfume, it is more suitable for projecting various spice fragrance, in addition the benzene class poisonous to human body and methanol are not contained in edible ethanol, decrease the stimulation to skin and sensitivity, it is more beneficial for health, preparation water is the pure water that hyperfiltration obtains, eliminate the pre-treatment step that water removes metal ion, the use of Oryza glutinosa ethanol and pure water improves perfume quality, safety, save pre-treatment step, reduces cost, improve efficiency.
The feature of jasmin quintessence oil perfume of the present invention：Jasmin quintessence oil is the important spice of perfume, low in its volatility, there is strong stickiness fragrance, it is main body that jasmin quintessence oil perfume of the present invention adopts single jasmin, low volatility Moschus is the fixastive of this perfume, and jasmine to be main body fragrant be also auxiliary fixastive, belong to single flower type perfume, front taste gives people the impression of strong jasmin, attract attention, middle taste shows the indistinct hybrid agent fragrance of Moschus based on jasmine, and after 12～18hr, rear taste perfume fragrance remaining time on hearing fragrant paper in the presence of Moschus is 10～15 days with temperature Change.
Specific embodiment
Embodiment 1
(1) component：Jasmin quintessence oil 13.5%, Moschus 1.5%, 95% top grade Oryza glutinosa edible ethanol（BG384-81）65.0%, pure water（TDS<10ppm）20.0%.
(2) preparation process is as follows：
1. ethanol ageing：In 95% top grade Oryza glutinosa edible ethanol（BG384-81）In put into jasmin quintessence oil 3.0%, Moschus 0.3%, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing at 15 DEG C is placed 3 months；
2. spice mixing and ageing：After remaining jasmin quintessence oil, Moschus are mixed, add 95% top grade Oryza glutinosa edible ethanol（BG384-81）6.0%, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing ageing one month at 15 DEG C；
3. mix：Ethanol after ageing, the mixing spice after ageing and pure water are mixed in proportion, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing ageing at 15 DEG C, the impurity in Moschus is allowed fully to precipitate, to reach the clarity of liquid, in aging period, the fragrance of jessamine switchs to fine and smooth soft, digestion time three months by coarse gradually；
4. cool down：Mixed liquor is placed in -5 DEG C of freezings, insoluble waxiness in spice is precipitated out；
5. filter：Using pressure filter, and add super-cell with adsorption precipitation microgranule, prevent precipitate occlusion filter cloth duct, after adding filter aid, perfume is cooled to 0～3 DEG C, and maintain this temperature when filtering, precipitate recovers to room temperature after filtering, then it is Clear ＆ Transparent to reach perfume through a fine-mesh cloths filtration；
6. mix colours：Perfume color is modulated according to market demand oil-based liquid food grade pigment；
7. bottle：Finished product perfume is loaded in the glass scent flask of customization, reserves 10～15% spaces of bottle volume, prevent from being expanded and broken bottle.
Embodiment 2
(1) component：Jasmin quintessence oil 15.0%, Moschus 1.0%, 95% top grade Oryza glutinosa edible ethanol（BG384-81）67.0%, pure water（TDS<10ppm）17.0%.
(2) preparation process is as follows：
1. ethanol ageing：In 95% top grade Oryza glutinosa edible ethanol（BG384-81）In put into jasmin quintessence oil 3.0%, Moschus 0.3%, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing at 15 DEG C is placed 3 months；
2. spice mixing and ageing：After remaining jasmin quintessence oil, Moschus are mixed, add 95% top grade Oryza glutinosa edible ethanol（BG384-81）6.0%, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing ageing one month at 15 DEG C；
3. mix：Ethanol after ageing, the mixing spice after ageing and pure water are mixed in proportion, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing ageing at 15 DEG C, the impurity in Moschus is allowed fully to precipitate, to reach the clarity of liquid, in aging period, the fragrance of jessamine switchs to fine and smooth soft, digestion time three months by coarse gradually；
4. cool down：Mixed liquor is placed in -5 DEG C of freezings, insoluble waxiness in spice is precipitated out；
5. filter：Using pressure filter, and add super-cell with adsorption precipitation microgranule, prevent precipitate occlusion filter cloth duct, after adding filter aid, perfume is cooled to 0～3 DEG C, and maintain this temperature when filtering, precipitate recovers to room temperature after filtering, then it is Clear ＆ Transparent to reach perfume through a fine-mesh cloths filtration；
6. mix colours：Perfume color is modulated according to market demand oil-based liquid food grade pigment；
7. bottle：Finished product perfume is loaded in the glass scent flask of customization, reserves 10～15% spaces of bottle volume, prevent from being expanded and broken bottle.
The above; embodiment is only that the preferred embodiment of the present invention is described; not the scope of the present invention is defined; on the premise of the spirit without departing from the technology of the present invention; various modifications and improvement that this area engineers and technicians make to technical scheme, all should fall in the protection domain of claims of the present invention determination.
Claims (1)
1. a kind of jasmin quintessence oil perfume and preparation method thereof, is characterized in that：Group is divided into jasmin quintessence oil 13.5%～15.0%, Moschus 1.0%～1.5%, 95% top grade Oryza glutinosa edible ethanol（BG384-81）65.0%～67.0%, pure water（TDS<10ppm）17.0%～20.0%；
Preparation process is as follows：
(1) ethanol ageing：In 95% top grade Oryza glutinosa edible ethanol（BG384-81）In put into jasmin quintessence oil 3.0%, Moschus 0.3%, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing at 15 DEG C is placed 3 months；
(2) spice mixing and ageing：After remaining jasmin quintessence oil, Moschus are mixed, add 95% top grade Oryza glutinosa edible ethanol（BG384-81）6.0%, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing ageing one month at 15 DEG C；
(3) mix：Ethanol after ageing, the mixing spice after ageing and pure water are mixed in proportion, stir 15～30min with rustless steel blender, pour in rustless steel or not good merchantable glass container, sealing ageing at 15 DEG C, the impurity in Moschus is allowed fully to precipitate, to reach the clarity of liquid, in aging period, the fragrance of jessamine switchs to fine and smooth soft, digestion time three months by coarse gradually；
(4) cool down：Mixed liquor is placed in -5 DEG C of freezings, insoluble waxiness in spice is precipitated out；
(5) filter：Using pressure filter, and add super-cell with adsorption precipitation microgranule, prevent precipitate occlusion filter cloth duct, after adding filter aid, perfume is cooled to 0～3 DEG C, and maintain this temperature when filtering, precipitate recovers to room temperature after filtering, then it is Clear ＆ Transparent to reach perfume through a fine-mesh cloths filtration；
(6) mix colours：Perfume color is modulated according to market demand oil-based liquid food grade pigment；
(7) bottle：Finished product perfume is loaded in glass scent flask.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510520580.1A CN106474018A (en) | 2015-08-24 | 2015-08-24 | A kind of jasmin quintessence oil perfume and preparation method thereof |
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| CN201510520580.1A CN106474018A (en) | 2015-08-24 | 2015-08-24 | A kind of jasmin quintessence oil perfume and preparation method thereof |
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| CN106474018A true CN106474018A (en) | 2017-03-08 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110559252A (en) * | 2019-10-28 | 2019-12-13 | 杨中宝 | perfume and preparation method thereof |
| CN111378531A (en) * | 2020-04-28 | 2020-07-07 | 兰星平 | Method for extracting jasmine flower fragrance substance and flower fragrance solution obtained by same |
-
2015
- 2015-08-24 CN CN201510520580.1A patent/CN106474018A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110559252A (en) * | 2019-10-28 | 2019-12-13 | 杨中宝 | perfume and preparation method thereof |
| CN111378531A (en) * | 2020-04-28 | 2020-07-07 | 兰星平 | Method for extracting jasmine flower fragrance substance and flower fragrance solution obtained by same |
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Application publication date: 20170308 |